CHARACTERIZATION OF THERMAL PROPERTIES OF FATSEXTRACTED FROM MILK, WHITE, DARK CHOCOLATES ANDCHOCOLATE POWDER BY DIFFERENTIAL SCANNING CALORIMETRY(DSC) TECHNIQUE

摘要

The effect of different composition of dark, milk, white chocolate and chocolate powdersamples was investigated on their thermal characteristics. Thermal characteristic was estimated by meansof differential scanning calorimetry (DSC). The research is covered to determine melting characteristicsof fats extracted from 36 dark (D1 - D36), 23 milk (M1 - M23), 8 white (W1–W8) chocolates samples, aswell as, 2 dark and 2 milk chocolate powder (DP1 - DP2, MP1 - MP2) samples.The results obtained of the melting point of extracted fats are related to their physical properties,such as thermal behavior. There are described the utilization of DSC technique on the determination ofmelting points of extracted fats from different species of chocolate, including chocolate powder.According to the melting characteristics of fats extracted from chocolate species and chocolatepowder, it was studied that in DSC curves have observed similarities and differences due to the meltingpoints.